With the arrival of summer, we crave little cooking and come to mind simple recipes, if fresh, to face the hot days. Gazpacho and salmorejo are the stars of the summer season, but there is so much more to choose from.
Today we offer you a simple, nutritious and delicious homemade summer dish: a salad of chickpeas, tuna and eggs. In 15 minutes a delicious dish will be ready.
The first thing to do is to boil the eggs. Heat plenty of water in a saucepan and add a pinch of salt so they can peel well afterwards. After boiling for 10-12 minutes, cool in ice water.
To make it faster, we choose the chickpeas pre-cooked from the can and save a lot of time. Drain the chickpeas in a colander, rinse with water and add the tuna, boiled egg and tomatoes cut in half. If we feel like a salad, we fix the mixture with salt, oil and vinegar.
Another option as a salad is to mash the chickpeas with a fork in a deep bowl. Peel and grate the eggs and do the same for the carrots. Then we mix the drained canned tuna, mayonnaise, yogurt (if desired) and mustard. Mix it all together and put it in the fridge.
In either option we can add capers or pickles to give it an extra sbaor, and of course some pulls or biscuits are not missing.
Photos | Directly to the Palate
Source: Trendencias
Lloyd Grunewald is an author at “The Fashion Vibes”. He is a talented writer who focuses on bringing the latest entertainment-related news to his readers. With a deep understanding of the entertainment industry and a passion for writing, Lloyd delivers engaging articles that keep his readers informed and entertained.
